Based on a recipe by Sam and Sam Clarke of Casa Moro in London - I adore their harissa too. They know how to bring out the best of this cuisine.
125ml/4fl oz extra virgin olive oil
3 cloves garlic, thinly sliced
3 tbsp sweet red wine vinegar
3 tsp sweet paprika
2 tsp hot smoked paprika
salt and freshly ground black pepper
Place a small saucepan over a medium heat and add the olive oil. When it is quite hot, but not smoking, add the garlic and fry until the slices are golden all over. Take care not to burn them.
Remove the saucepan from the heat and add the red wine vinegar all at once to stop the garlic from cooking any longer.
Wait a couple of seconds and add the paprikas. They should dissolve into the oil, turning it a distinctive orangey-red colour. Season with salt and freshly ground black pepper.
Drizzle over freshly cooked fish or chicken.